Pan-Fried Fillet of Plaice, Ruby Chard, Black Olive and Capers

Comfort food of the best sort.


  • 4 x 150g plaice fillets
  • dash oil
  • 60 g plain flour
  • seasoning
  • drop lemon
  • knob butter
  • for the sauce:
  • 2 plum tomatoes (diced, peeled and deseeded)
  • 1 med diced red onion
  • 20 chopped black olives
  • 60 g baby capers
  • pinch chopped chives
  • 100 ml extra virgin olive oil
  • 200 g ruby chard (picked and washed)
  • knob and dash butter and olive oil
  • 1 clove garlic puree


  1. For the Plaice:
  2. Heat the oil in a pan.
  3. Wash and dry the fish fillets, season and lightly dust with flour.
  4. Place the fish in the hot pan and add the butter, colour golden brown on both sides, add a drop of lemon juice.
  5. When cooked remove from the pan and drain the oil, reserve.
  6. For the Sauce:
  7. Heat the oil in a sauce pan, add the red onion and sweat until slightly soft, without colour.
  8. Add the tomatoes, olives, capers, chives and check the seasoning, warm through.
  9. For the chard, heat the oil in a pot add the butter and chopped garlic add the washed chard and season.
  10. Stir quickly until the leaves wilt, drain well.
  11. Arrange the chard in the middle of the plate the fish on top and the dressing around.
  12. Best served with Rooster mashed potatoes.


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